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Anyone know how to Duplicate White Castles burgers?

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I LOVE white castles.

But have been racking my brains trying to figure out how they make the burger patties they make.

Anybody help?

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  1. Quick Google for "White Castle Recipes" nets these among others:

    http://aht.seriouseats.com/archives/2...
    http://www.bigredkitchen.com/2009/06/...
    http://www.ehow.com/how_4773187_recip...
    http://www.recipezaar.com/Almost-Whit...
    http://recipes.robbiehaf.com/W/268.htm
    http://www.cooks.com/rec/search/0,1-0...

    1. As much I LOVE WC's, I think I would be afraid to know just what the "beef" content is in those little goodies. Good luck.

      1. The secret is in the holes.

        1. They are 100% ground beef. I think the hardest part would be rolling it out as thin and even as they do.

          From the texture I'd say that meat has been ground really fine - so you'd want to take store bought ground beef through a few pulses in a food processor.

          I doubt it would stay coherent in a pasta roller, so that probably limits your options to hand rolling, maybe roll it out on a plastic lined half sheet pan and freeze it, before cutting it into squares.

          The thin patties have 5 holes keep the edges from curling up and also allows them to be cooked without being flipped. They are cooked on a bed of re-hydrated, dehydrated onion if you want to be authentic - fresh would probably be better.

          Not sure where you'd get those buns. Most of the recipes I've seen call for the little potato rolls, but those just don't have the right texture.

          1 Reply
          1. re: BustedFlush

            How about using a tortilla press lined with plastic for achieving the thin patties?

            Here's a chow recipe for slider buns. I haven't tried it...

            http://www.chow.com/recipes/11877

            (EDIT: actually, that chow recipe is CHow's attempt to re-create White Castle burgers. Perhaps it might be worth a read?

            ]

            ~TDQ